Monday, December 31, 2012

Nutmeg and Black Pepper Popovers

Hang on to your hats, people, because this is a real popover recipe. The last ones were a bit spongy, and not really typical popovers (though they were good). These nutmeg and black pepper popovers, however, were a hit! They have the hole-y, egg-y and moist texture of real popovers, without too much butter, and right in a muffin pan! The recipe is from Bon Appétit. They are best on the day they are made, but the batter keeps in the fridge for a day or so. The recipe was supposed to make 12 popovers; I baked six the first night, but had enough batter left over for 11 the following night; they are good for brunch or snacks, too, if you have extra. I served mine with ginger chicken soup.

In a large bowl, whisk together eggs and milk until well blended. Sift in the flour mixture and gently whisk, then add the melted butter; do not overmix. (At this point, the batter can be stored in the fridge for a day; simply whisk it again before use.)